Breakfast: Scrambled eggs with spinach and avocado, served with a side of kimchi.

Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, cucumbers, and sauerkraut.

Dinner: Baked salmon with quinoa and roasted Brussels sprouts.

Breakfast: Greek yogurt with chia seeds, walnuts, and pineapple.

Lunch: Lentil soup with carrots, turnips, and a slice of whole-grain bread.

Dinner: Tempeh stir-fry with broccoli, bell peppers, and brown rice.

Breakfast: Oatmeal with flaxseeds, banana, and a dollop of miso paste.

Lunch: Turkey wrap with whole grain tortilla, lettuce, tomato, and fermented vegetables.

Dinner: Grilled trout with sweet potato mash and asparagus.

Breakfast: Smoothie with spinach, hemp seeds, avocado, and water kefir.

Lunch: Quinoa salad with roasted beets, pumpkin seeds, and feta cheese.

Dinner: Beef stir-fry with mixed vegetables and farro.

Breakfast: Whole grain toast with avocado, poached egg, and a side of sauerkraut.

Lunch: Chickpea salad with cucumbers, tomatoes, olives, and olive oil dressing.

Dinner: Mackerel with barley and steamed cauliflower.

Breakfast: Cottage cheese with sliced peaches and almonds.

Lunch: Sardine salad with mixed greens, avocado, and a lemon-olive oil dressing.

Dinner: Pork chops with bulgur wheat and roasted radishes.

Breakfast: Protein smoothie with mixed berries, spinach, and hemp protein powder.

Lunch: Bean burrito with whole grain tortilla, rice, and a mix of fermented vegetables.

Dinner: Lamb chops with millet and a side of kimchi.

Breakfast: Miso oatmeal with sliced bananas and walnuts.

Lunch: Grilled mackerel with a side of fermented vegetables and quinoa.

Dinner: Beef and broccoli stir-fry with brown rice.

Breakfast: Greek yogurt with hemp seeds, dates, and a drizzle of flaxseed oil.

Lunch: Lentil and sweet potato curry with a side of sauerkraut.

Dinner: Baked trout with roasted carrots and a farro salad.

Breakfast: Smoothie with spinach, avocado, pineapple, and water kefir.

Lunch: Turkey and avocado wrap with whole grain tortilla and kimchi.

Dinner: Lamb chops with bulgur wheat and steamed asparagus.

Breakfast: Scrambled eggs with sautéed spinach and tempeh.

Lunch: Chickpea salad with mixed greens, cucumbers, and olive oil dressing.

Dinner: Pork stir-fry with mixed vegetables and barley.

Breakfast: Chia pudding with mixed berries and a sprinkle of pumpkin seeds.

Lunch: Sardine salad with mixed greens, cherry tomatoes, and a lemon-olive oil dressing.

Dinner: Grilled chicken with millet and roasted Brussels sprouts.

Breakfast: Whole grain toast with almond butter and sliced peaches.

Lunch: Quinoa salad with roasted beets, feta cheese, and walnuts.

Dinner: Salmon with sweet potato mash and steamed broccoli.

Breakfast: Cottage cheese with pineapple and flaxseeds.

Lunch: Bean burrito with whole grain tortilla, rice, and a mix of fermented vegetables.

Dinner: Tempeh stir-fry with bell peppers, carrots, and quinoa.

Breakfast: Chia seed pudding with mixed berries and a drizzle of hemp oil.

Lunch: Quinoa salad with avocado, cherry tomatoes, and grilled salmon.

Dinner: Stir-fried tempeh with broccoli, bell peppers, and brown rice.

Breakfast: Omelette with spinach, mushrooms, and feta cheese, served with a side of sauerkraut.

Lunch: Lentil and carrot soup with a slice of whole-grain bread.

Dinner: Baked trout with a sweet potato and asparagus side.

Breakfast: Greek yogurt with walnuts, honey, and sliced bananas.

Lunch: Turkey and avocado sandwich on whole grain bread with kimchi.

Dinner: Beef and vegetable kebabs with quinoa.

Breakfast: Smoothie with spinach, pineapple, water kefir, and flaxseeds.

Lunch: Chickpea and roasted beet salad with olive oil dressing.

Dinner: Grilled mackerel with farro and steamed Brussels sprouts.

Breakfast: Whole grain toast with almond butter and a side of fermented vegetables.

Lunch: Sardine salad with mixed greens, cucumber, and a lemon-olive oil dressing.

Dinner: Pork chops with bulgur wheat and roasted carrots.

Breakfast: Oatmeal with pumpkin seeds, dates, and a dollop of miso paste.

Lunch: Bean burrito with whole grain tortilla, rice, and a mix of fermented vegetables.

Dinner: Lamb chops with millet and a side of kimchi.

Breakfast: Cottage cheese with sliced peaches and chia seeds.

Lunch: Quinoa salad with roasted beets, feta cheese, and walnuts.

Dinner: Chicken stir-fry with mixed vegetables and barley.

Breakfast: Greek yogurt with flaxseeds, mixed berries, and a sprinkle of chia seeds.

Lunch: Quinoa bowl with grilled chicken, avocado, and fermented vegetables.

Dinner: Baked mackerel with a side of sauerkraut and sweet potato.

Breakfast: Oatmeal with walnuts, dates, and a dollop of miso paste.

Lunch: Lentil salad with roasted beets, pumpkin seeds, and olive oil dressing.

Dinner: Stir-fried tempeh with broccoli, bell peppers, and brown rice.

Breakfast: Smoothie with spinach, pineapple, water kefir, and hemp seeds.

Lunch: Turkey and cucumber sandwich on whole grain bread with kimchi.

Dinner: Lamb chops with farro and steamed Brussels sprouts.

Breakfast: Scrambled eggs with sautéed mushrooms and a side of fermented vegetables.

Lunch: Chickpea and sweet potato curry with a slice of whole-grain bread.

Dinner: Grilled trout with quinoa and roasted carrots.

Breakfast: Chia pudding with sliced peaches and almond butter.

Lunch: Sardine salad with mixed greens, cherry tomatoes, and a lemon-olive oil dressing.

Dinner: Pork stir-fry with mixed vegetables and barley.

Breakfast: Whole grain toast with avocado and a poached egg.

Lunch: Bean burrito with whole grain tortilla, rice, and a mix of fermented vegetables.

Dinner: Beef kebabs with millet and steamed asparagus.

Breakfast: Cottage cheese with bananas and pumpkin seeds.

Lunch: Quinoa salad with roasted beets, feta cheese, and walnuts.

Dinner: Chicken stir-fry with mixed vegetables and bulgur wheat.